In article <foe4f556urljoha4tkt81g73ka5gf30
...@4ax.com>,
brooklyn1 <gravesen
...@verizon.net> wrote:
> Omelet wrote:
> > sf wrote:
> >> last night...
> >> 2 chicken breasts cut in 2 scallops each
> >> Marinated in
> >> the zest and juice of one lemon
> >> finely chopped fresh rosemary (I used 4 sprigs about 4 inches long -
> >> whatever amount that chops up to)
> >> 2 cloves of garlic finely minced
> >> about 4 tablespoons of EVOO, enough to coat everything well
> >> I let them sit 30+ minutes in the marinade while I got the rice and
> >> salad going....
> >> I had planned to saute them, but changed my mind at the last minute
> >> and grilled them instead. We ate one breast between us last night and
> >> have the other one leftover for lunch today. YUM!
> >Sounds delightfully simple and tasty. Sides???
> I think she said rice and salad...
Ah, now that I re-read it, I see that. Missed it the first time.
> those encompass a lot of palate
> pleasing variations that would go a long way to spruce up boring
> chicken breasts... of course with spruce I'd omit the rosemary. I
> hate rosemary, I love blue spruce.
Ooookay! <g>
I do like rosemary but in limited quantities. I generally prefer
Tarragon for chicken and have it dried and now fresh! I picked up a
nice Tarragon plant Monday as I'm fixin' to renew my herb garden.
> Even for those who do like
> rosemary, I'd save it for strongly flavored meats, like lamb and other
> gamey beasts... not with skinless boneless chicken breasts, which is
> probably the most mild flavored meat there is this side of tofu.
> For the salad a juicy carrot pineapple rum raisin slaw. For the rice
> a nutty pilaf. Still cries for gravy... a saffron 'shroom.
Mushroom gravy... Yum! Chicken or beef based?
For salads, I prefer a simple and traditional greens and tomato salad,
maybe with Avocado and Black Olives. Dressing depends on my mood. ;-)
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
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